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Corn and Red Cabbage Slaw in a bowl.

Red Cabbage and Corn Slaw

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Author: Carmyn Suzor

Ingredients

  • 15 oz frozen sweet corn thawed, or fresh corn kernels
  • ½ head red cabbage shredded or thinly sliced
  • ½ cup fresh cilantro chopped
  • 1-2 jalapenos diced, remove seeds if you don't like spicy
  • 2 limes juiced
  • 1-2 tablespoons olive oil
  • salt and pepper to taste

Instructions

  • Place a large skillet over medium-high heat. Add enough oil to the pan that it just coats the bottom. Cook the corn until it's browned, about 5 minutes.
  • Transfer the corn to a large mixing bowl and allow it to come to room temperature. While the corn is cooling chop the red cabbage, jalapenos, and cilantro.
  • To the mixing bowl, add the cabbage, cilantro, corn, jalapeno, lime juice, olive oil, salt, and pepper and toss well. Cover the bowl and refrigerate for 2 hours before serving. Store covered in the fridge for up to 3 days.
Nutrition Facts
Red Cabbage and Corn Slaw
Amount Per Serving
Calories 177 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 34g11%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.